Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.

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Recipe Summary

prep:
35 mins
cook:
53 mins
total:
1 hr 28 mins
Servings:
4
Yield:
4 peppers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place cauliflower florets in a food processor; pulse into rice-sized pieces.

  • Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.

  • Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.

  • Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

Cook's Notes:

Coarsely grate cauliflower with a hand grater instead of a food processor if preferred.

Substitute half-and-half for the milk if desired.

Substitute ground sage for the poultry seasoning if desired.

Nutrition Facts

405 calories; protein 30.7g; carbohydrates 29.3g; fat 19.8g; cholesterol 72.2mg; sodium 747.1mg. Full Nutrition
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